|Unsweetened pineapple juice||1⁄3 Cup (5.33 tbs)|
|Steak sauce/Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Orange juice||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Lemon pepper seasoning||1⁄2 Teaspoon|
|Chutney||1⁄2 Cup (8 tbs)|
Remove meat from bag, reserving marinade.
Chill marinade while grilling meat.
Insert meat thermometer near the center of the roast.
For a charcoal grill, arrange medium-hot coals for indirect cooking in a covered grill.
Test for medium heat where meat will cook.
Place meat on a rack in a roasting pan on the grill rack.
Cover and grill for 30 minutes or until meat thermometer registers 135°, brushing with reserved marinade halfway through grilling time.
Discard any remaining marinade.
Cut up any large pieces of chutney; spoon chutney evenly over the meat.
Cover and grill to desired doneness.
Allow 35 to 45 minutes total time for 140° (rare) and 45 to 60 minutes total time for 145° (medium-rare).
[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill on rack in pan.] Slice the beef tenderloin to serve.